Now we just baked a batch of oatmeal chocolate chip cookies a few days ago. S'matter of of fact, there may still be some in the cookie 'jar', but it's time to whip up another batch.I saw this recipe on the Godiva website for chocolate chunk trio cookies a few weeks ago and thought about it for this occasion, loosely adapting it here. I liked the addition of English toffee and pecans and so included it, but couldn't care for the trio of white, milk and dark and just opted for dark simply due to the inclusion of the already sweet toffee. As per my usual MO, I doubled the recipe and adjusted the sugars.Ingredients:5 cups all-purpose unbleached flour2 tsp baking soda1/4 tsp salt454 grams (4 sticks) butter, softened3/4 cup granulated sugar3/4 cup packed light brown sugar4 large eggs, at room temperature4 tsp vanilla extract400 grams dark chocolate, coarsely chopped1-1/2 cup English toffee bits1 cup coarsely chopped pecansDirections:1. Preheat oven to 350°F. Line two baking sheets with parchment paper.2. Mix together flour, baking soda and salt in a medium bowl and set aside.3. In a large bowl, beat butter in mixing bowl until creamy, using electric mixer at medium speed. 4. Add sugars and beat until light and fluffy. 5. Add eggs, one at a time, beating well after each addition. 6. Beat in vanilla.7. Stir in flour in three additions.8. Stir in chocolate chunks, toffee bits and pecans. The dough will be very stiff. 9. Drop dough by slightly rounded tablespoonfuls about 1-1/2 inches apart onto prepared baking sheets.10. Bake for 12-15 minutes or until golden and edges are lightly browned.11. Cool cookies on baking sheets for 2 minutes.12. Remove from baking sheets and cool completely on wire racks.

These babies are awesome..... just the right amount of sweet from the toffee, crunch from the pecans balanced with the deep dark Ikea 70% and Trader Joe's Colombian 80% that I used. Perfect bite-sized melt-in-your-mouth morsels.Now if I could grab a glass of milk.....

No, the title is not a typo. The first chocolate is for the chocolate batter. The second chocolate is for the decadent chocolate pieces that speckle this delight. I also sneaked in some oat flour here, but another word in that title would be too tedious, wouldn't it? Chocolate Oatmeal Banana Walnut Chocolate Muffins? Maybe not...

Then again, it's not Chocolate Banana Walnut Chocolate 'Chip' Muffin. Why? Because I have given up chocolate chips. What? Why? Because soon after reading the labels, I decided I would devote the same calories (maybe less) and have really good chocolate instead. Wouldn't you? I seriously urge you in this direction. Okay ... so you have to spend another minute or two chopping up those bars, and yes, it won't be even and perfect. But it's a heck of a lot better than the stuff in the chips. It'll taste much better, I promise! Sorry, Ghirardelli.

Moist bananas in the batter + crunch of the walnuts + the decadent dark chocolate oozing its goodness = one amazing tea time treat + portable school snack.

Directions:
1. Line a muffin or cupcake pan with paper cases.
2. Preheat oven to 350F.

3. Measure the dry ingredients into a small bowl; flour, oat flour, cocoa, sugar, baking powder and soda and salt. Mix and aerate with a whisk until well combined.

4. In a larger bowl, combine the egg, oil, yogurt and vanilla. Beat with a hand/stand mixer to combine.
5. To the wet ingredients, fold in the bananas.
6. Stir the dry ingredients into the egg mixture.
7. Then fold in the chocolate chunks and walnuts.

8. Scoop the batter into the liners, filling 2/3 of it.
9. Bake for 15-20 minutes until a skewer comes out clean.
10. Place the muffin pan onto a cooling rack for a few minutes until warm to touch, then remove muffins and continue cooling on a wire rack.

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About me

Growing up in a multicultural family, we have always enjoyed a wide array of cuisines. That's why you will find here a taste of the Indian, with special emphasis on Sindhi cuisine; a taste of the Indonesian, especially the Manadonese dishes, and surely, the universal Chinese dishes.